Praline Dust Recipes

PRALINES

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.

PRALINE DUST

Steps:

• Lightly brown the nuts in an oven.
• cook the water and sugar until the caramel stage is reached.
• mix in the nuts.
• Turn out the micture on a baking sheet lined with baking parchement and lightly oiled.
• Allow to become quite cold.
• Crush to a coarse sand texture with a rolling pin, or break into chunks and place in a processor with a blade attachment.
• Store in an airtight container.

PRALINE DUST

Steps:

• Spray a baking sheet with vegetable-oil cooking spray, wiping off any excess with a paper towel; set aside. In a medium heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir to combine. Cover, and bring to a boil over high heat. Cook until sugar is dissolved. Uncover, reduce heat to medium, and continue to cook without stirring until the sugar mixture reaches 295 degrees.on a candy thermometer. Remove from heat.
• Stir in 3/4 cup pistachios, the butter, vanilla, and baking soda. Return to heat, and cook, stirring constantly, until the mixture reaches 300 degrees.on a candy thermometer. Remove from heat, and pour mixture onto prepared baking sheet. Working quickly, spread mixture. Set aside to cool.
• Break brittle into small pieces. Place in a food processor fitted with a metal blade. Process until powdery.

SOUTHERN PRALINES

Steps:

• In a large heavy saucepan, combine the brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally., Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage)., Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes. , Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container.